1 c. each: beans, peas, carrots, celery and onions (diced)
1 to 1 1/2 lb. round steak (cut in cubes)
Salt and pepper
1/3 c. tomato juice
2 t. tapioca
Water to nearly cover

Mix ingredients, cover and bake 1 1/2 to 2 hours at 350 degrees. If no tapioca, thicken with 2 t. flour dissolved in water. Serve with shoestring potatoes or chips. This casserole may be made the day before and reheated.

Ripe olives make a delightful addition to a highly seasoned bread dressing for stuffing a flank steak.

Peel and slice the onions, cover with boiling water and cook 10 minutes; then drain and place in a dish alternate layers of the prepared onions and cracker crumbs. Bits of butter and a sprinkling of salt should be placed between the layers. Cover with milk which has been previously heated, and bake about 30 minutes, or until tender.

Boil 1 head cauliflower in salted water until tender; drain and put in buttered baking dish. Pour over a rich white sauce. Sprinkle with bread crumbs and bake.

One pint potatoes, diced; 1-3 cup bread crumbs, 2 tablespoonfuls butter in bread crumbs, 1/2 cup grated cheese added to cream sauce before pouring over potatoes.

Cream Sauce: 1 cup milk, 1 rounding tablespoonful butter, 1 rounding tablespoonful flour, 1/2 teaspoonful salt, dash of white pepper. Cook in double boiler. Bake until potatoes are done.

Cook large cauliflower in salted water, dry and divide, and place in buttered casserole; cover with white sauce; sprinkle 1/2 cup of bread crumbs and same of cheese, mixed together, and brown in quick oven. Cheese can be added to the white sauce in its making if desired.

Two cups cold mashed potatoes; add milk until mixture can be stirred easily with a spoon; add 1 tablespoonful melted butter, seasoning to taste; add 1 egg, beaten light. Pour into buttered dish and bake 40 minutes, or until mixture is thoroughly set.

One chicken of 4 pounds or 2 of 3 pounds each, 4 sweet breads and 1 can of mushrooms. Boil chicken and sweet breads separately. Stir together 4 tablespoonfuls of butter, 5 tablespoonfuls of flour. Scald 1 quart of cream and turn in the mixture, stirring until it thickens. Flavor with nutmeg and season with red and black pepper and salt. Put chicken and cream in a buttered dish, add mushrooms and sweet breads, cut in pieces. Cover with bread and cracker crumbs, half and half; put a piece of butter on top and bake 15 or 20 minutes.

2 cans green beans
1 can wax beans
1 can mushroom soup
1 tsp. Soy Sauce
dash of pepper

Top with slivered almonds or French Fried onions and bake 30 minutes at 350°.

Boil 4--5 sweet potatoes with skins on. When done skin and mash. In casserole dish place the mashed sweet potatoes. Add 1 cup sugar, 2 beaten eggs plus 1/2 teaspoon salt. Add milk enough to make quite moist and 1 teaspoon vanilla or Sherry. Bake in a 300° oven until firm. Put miniature marshmallows on top and brown lightly.

Cook 1 lb. ground beef in 1 Tbsp. oil.
Add:
1 Zuchini squash cut fine
1 lar onion cut fine
1 can tomato soup
1 Tbsp. Butter
1/2 cup sugar

Cover and cook slowly until all is tender.